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Fresh dill, cream and edible flowers make this the lightest trout tartar you'll ever taste.

Taleggio Casoncelli with Cream of Corn and Sausage

Generally speaking, we envy Italy its markets. But at this time of year, there is one thing we have in…

Mauro Uliassi’s Bottarga, Pistachio & Rosemary Rigatoni

This dish is big in flavour but light on the stomach. Its sauce is a light emulsification of fish stock…

Giancarlo Perbellini risotto

Shallot Risotto with Smoked Bottarga, Foraged Mushroom Emulsion & Crispy Bread Crumbs

In this recipe,  the brilliant, triple-Michelin starred Italian chef Giancarlo Perbellini builds a beautifully creamy risotto with stock and sweet…

Crispy Duck Salad

Crispy Duck Salad

Duck confit: 2 tbsp sel gris de Guérande (or other coarse grey sea salt) 1 tbsp black peppercorns, crushed 1…

Peking glazed duck breast

Peking-Glazed Duck Breast with Asian Bread Stuffing and Mandarin Cranberry Sauce

Stuffing: ½ loaf egg bread, crust removed, and diced (about 2 cm / 1 inch) 225 g (½ lb) salted…

coffee rubbed duck

Coffee-rubbed Duck Breast with Black-eyed Pea Ragout, Collard Greens & Sour Cherries

Marinade: 1 L (4 cups) brewed coffee 2 shallots, sliced 3 cloves garlic, smashed 3 tbsp honey 3 sprigs thyme…

Lamb Popsicles with Fenugreek Cream Curry

Lamb Popsicles with Fenugreek Cream Curry

The idea for the signature dish at Vij’s began when my husband Vikram and I went to a dinner party…

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